Savory mushroom balls are drenched in luscious dairy-free sauce to make these flavor-packed vegan Swedish meatballs. Serve them over pasta for a delicious and cozy dinner.
Preheat the oven to 400° and lightly oil a baking sheet or large oven-safe skillet.
Place the mushrooms, breadcrumbs, beans, onion, garlic, Worcestershire sauce, soy sauce, pepper and nutmeg into the bowl of a food processor. Pulse until the ingredients are finely chopped and well mixed.
Roll the mixture into 1-inch balls (about 24 of them) and arrange them on the baking sheet or in the skillet. Bake for about 30 minutes, turning once halfway through, until lightly browned.
While the meatballs bake, coat the bottom of a medium saucepan with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.
Whisk in the broth, coconut milk, and Worcestershire sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture so sit for at least 5 minutes — it will continue to thicken up. Season with salt to taste.
While the meatballs bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain into a colander and toss with a bit of olive oil.
Divide the pasta among 4 plates or bowls. If the meatballs are in a skillet, pour the sauce over them, or if they're on a baking sheet, add them to the pot with the sauce. Divide the meatballs and sauce over the pasta. Serve.